Homemade Hash Browns
Heavenly Homemade Hash Browns are so delicious and simple to make. No need for frozen hash browns when you have this super satisfying recipe right at your fingertips! Perfect for breakfast, brunch or as a side dish for beef, pork or veal!
Servings: 6 servings
Calories: 288kcal
Ingredients
- 1 ½ pounds new potatoes washed and diced
- 5 slices bacon cooked and sliced
- 1 onion diced
- 1 shallot sliced
- 3 tablespoons butter unsalted
- 3 tablespoons olive oil
- 2 cloves garlic minced
- 2 sprigs rosemary 1 minced, 1 whole
- 2 pinches pepper
- ½ teaspoon kosher salt
- ¼ teaspoon red pepper flakes
- ⅛ teaspoon balsamic vinegar
Instructions
Preparation Steps
- Gather all the tools and ingredients to make homemade hash browns.
- Dice onion.
- Slice shallots.
- Mince garlic and rosemary sprigs.
- Cook and slice bacon.
Cooking Instructions
- Heat a heavy-bottomed skillet over high heat. Add the butter and olive oil. Add the cubed potatoes and a pinch of salt and pepper when the cooking fats are hot. Stir and cook for 5 minutes.
- Add the onion, chopped rosemary, red pepper flakes, and another pinch of salt and pepper. Stir occasionally and cook for 5-7 more minutes. When the onions are caramelized, you're ready to move on to the next step.
- Reduce to medium-high heat. If the pan looks dry, add 1 tablespoon olive oil. Add the shallots and garlic. Cook 3-4 minutes, stirring more consistently.
- Reduce the heat to medium-low. Add the cooked bacon and whole rosemary sprig. Cook, stirring occasionally, until the potatoes are cooked through. Should be between 8-10 minutes. When they are cooked through, add the balsamic vinegar. Stir well, serve hot, and enjoy!
Notes
You can really play with this recipe. Add in some fresh thyme or tarragon toward the end of the cooking if you really want to amp up the flavors. Another idea is to add in crumbled breakfast or Italian sausage instead of the bacon.
Keep in mind that baking potatoes will not work for this recipe. They are too fluffy and will fall apart, making a watery mess.
I cubed my potatoes to about 1 cm x 1 cm. If you have larger cubes, plan on the recipe taking longer. If your potatoes are larger, you might want to cover the pan during the last 10 minutes of cooking.
Nutrition
Serving: 1serving | Calories: 288kcal | Carbohydrates: 23g | Protein: 5g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.3g | Cholesterol: 27mg | Sodium: 370mg | Potassium: 563mg | Fiber: 3g | Sugar: 2g | Vitamin A: 211IU | Vitamin C: 24mg | Calcium: 25mg | Iron: 1mg
